Cookbook 10-10

-looking for a recipe for potato soup in crock pot

“Creamy Corn and Potato Chowder”
(giving lesser amounts…size of cooker 3-5 quart)

3, 16 oz. cans cream corn
1/4 c. chopped onion
1, 12 oz. can evaporated milk
1, 14 oz. can chicken broth
1 c. water
1 box (7.6 oz.) sour cream and chive flavored dry instant potato mix
(to double, leave evaporated milk, chicken broth and potato mix the same)

Mix it all together and place in the slow cooker on low for 6 hours or high for 3 hours.

Jacksonville listener

“Hearty Bacon Potato Chowder”

8 slices bacon
6 medium potatoes, cubed
onion
1 c. sour cream
1 can chicken broth
1/2 pkg. (8 oz.) cream cheese
1 1/4 c. milk
1 can cream of chicken soup
8 oz. corn, drained
1/4 tsp. pepper
1/4 tsp. thyme

In a medium pan cook the bacon until crisp. Add potatoes and onions. Add broth as needed. Cook and stir until cooked. Add remaining ingredients and continue to cook until blended.

Boyer kitchen

-question about potato soup….can you freeze it (it has cheese in it)
DON’T RECOMMEND IT…POTATOES WANT TO SOAK UP THE MOISTURE. IT YOU DO, TRY FREEZER BAGS IN A SMALL AMOUNT

“Turkey Sesame”

1/2 turkey breast, boned and skinned (about 1-1/2 lbs), sliced into 1-inch thick slices
2 tsp. French or Italian herbs
1 tsp. salt
1/2 tsp. pepper
12 c. buttermilk
1 T. dijon mustard
1/2 c. plain bread crumbs
1/2 c. sesame seeds, toasted
1/4 c. finely chopped parsley
4 T. butter, melted
(sauce)
1 c. white wine
2 tsp. lemon juice
1/4 c. whipping cream
2 T. soy sauce
1/3 c. butter

Rub the herbs, salt and pepper on turkey breast slices. Place turkey in a plastic, self-closing bag. Mix the buttermilk and mustard together thoroughly and pour over the turkey. Close bag and refrigerate 2 to 3 hours or overnight.

In a shallow dish, combine bread crumbs, sesame seeds, parmesan cheese, and parsley. Remove turkey slices from marinade one at a time. Roll in bread crumbs mixture, coating well. Place slices in shallow, non-stick baking pan. Discard marinade. Drizzle slices with melted butter. Bake at 350 until golden brown, 30-40 minutes. In a saucepan, over medium heat, cook wine and lemon juice for 6-8 minutes or until mixture is reduced by half. Whisk whipping cream. Simmer 3-4 minutes, whisking constantly, until slightly thickened, whisk in soy sauce and butter until butter is melted. Serve turkey topped with cream and wine sauce. Serves 4-6. Note: bone the turkey breast or have the butcher bone the breast.

Darrell Lampkins, Moberly

“Chicken and Noodle Casserole”

2 cans cream chicken soup
2 cans chicken broth
1 stick butter
1 lb. chicken breast (3-4)
1 pkg. 24 oz. Reams noodles

Put the chicken in the bottom of a crock pot. Top with the soup and broth. Top with the butter. Cook on low for 6-7 hours. Take the chicken out and shread it. Put the chicken back in the pot. Add the noodles and cook for 2 hours. Stir occasionally.

Marian Embree, Moberly